Cabbage and Mushroom Stir-fry

Name: Cabbage and Mushroom Stir-fry
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 90g chestnut mushrooms, quartered; 210g closed-cup white mushrooms; ½ savoy cabbage, shredded; 2 red peppers, finely sliced; 1 shallot, finely sliced; 1 thumb-sized piece of ginger, cut into matchsticks; 400g wholewheat noodles; 2 tsp groundnut oil (peanut oil); 2 tbsp vegetarian oyster sauce; 2 tsp brown sugar; 1/4 cup vegetarian Chinese cooking wine or dry sherry; 1/4 cup light soy sauce

Serves: 4

Ready in: 15 to 30 mins

Eco Friendly Quick Make

Know your nutrients

Calories

463 -

Fat

4.8g -

Saturates

1.1g -

Sugars

13.7g -

Salt

2.31g -

Protein

14.7g -

Carbs

85.8g -

Fibre

9.8g -

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Cabbage and Mushroom Stir-fry Recipe: Veggie

Ingredients
Method

Ingredients:

90g chestnut mushrooms, quartered
210g closed-cup white mushrooms
½ savoy cabbage, shredded
2 red peppers, finely sliced
1 shallot, finely sliced
1 thumb-sized piece of ginger, cut into matchsticks
400g wholewheat noodles
2 tsp groundnut oil (peanut oil)
2 tbsp vegetarian oyster sauce
2 tsp brown sugar
1/4 cup vegetarian Chinese cooking wine or dry sherry
1/4 cup light soy sauce

method:

Cook the noodles according to the pack, slightly reducing the cooking time by one minute. Drain the noodles and set aside.
Stir-fry the ginger and shallot in the oils for one minute before adding the mushrooms and peppers. Continue cooking for a further two minutes.
Add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for another 2-3 minutes or until the sauce has reduced by half.
Add in the noodles and cabbage and stir-fry for a final minute.

Print Recipe www.monaghan-mushrooms.com